"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
Buffalo Chicken Nuggets
Miss going out for wings? These nuggets should help!
27 Minutes to Prepare and Cook
4 Boneless Skinless Chicken Breast halves
1/4 cup Frank's Red Hot Sauce (*NOT* wing sauce)
2 servings - Shake n Bake Coating
1/2 Cup - Fiber One Cereal
PLEASE NOTE: Wing sauce has added fat, use plain 'hot sauce' for lowest
1. Preheat Oven to 375°
2. Cut chicken into nugget size pieces and place in bowl with hot sauce.
Stir occasionally and allow to marinate several minutes while you prepare
the coating (or place in fridge for longer.)
3. Crush Fiber One cereal (you can place it in a heavy plastic food
storage bag and crush with a rolling pin or heavy pot or mug) or pulse
in a food processor.
4. Combine Fiber One and Shake-n-Bake and mix well.
5. Remove chicken from hot sauce. Allow sauce to drip off and roll chicken
in crumbs/coating mixture. For best results do a few nuggets at a time.
You want to coat fairly well, but not use up all the coating too quickly.
6. Place chicken nuggets on non-stick baking pan or non-stick foil lined
pan. Bake approx. 15-20 minutes or until done. Exact time will depend on
the size of your nuggets.
Makes 4 entree servings or lots of appetizers. Serve with fat free or
low fat honey mustard, ranch or blue cheese dressing for dipping.
** You can use whatever 'coating' mixture you prefer - Shake-n-Bake,
Fiber One, fresh light bread crumbs, crushed reduced fat cracker crumbs,
etc. But the content of your coating will affect the final nutritional
Number of Servings: 4
Total Fat: 2.2 g
Cholesterol: 68.4 mg
Sodium: 888.4 mg
Total Carbs: 17.7 g
Dietary Fiber: 3.8 g
Protein: 28.8 g
Weight Watchers Points: 3.41